Artichoke and basil pasta salad

United States
February 10, 2007 1:55pm CST
6 ox uncooked rosamarina or orzo 2 med. tomatoes, seeded, chopped 1 med. cucumber, chopped 1 (14 oz.) can artichoke hearts, well dreained, coarsely chopped 1/2 cup finely chopped fresh basil 1/4 cup white wine vinegar 2 tbl. extra virgin olive oil 1 tsp. salt 1/4 cup grated parmesan cheese Cook rosamarina to desired doneness , omit salt and oil. Drain, rinse with cold water to cool and drain well. Meanwhile, in a large bowl, combine all remaining ing. and toss gently. Add cooled rosamarina, toss gently to mix. Serve imm. or cover and refrig. for up to 24 hours before serving. Makes 8 (3/4) servings
3 responses
@AskAlly (3627)
• Canada
11 Feb 07
This is a salad that I will add to my repitoire. I don't think that there are enough salads to get through those hot summer days. This one sounds like it would go well with a pasta dinner too.
1 person likes this
@TerryZ (22083)
• United States
11 Feb 07
And heres another goodie I can make this for my summertime parties. This too sounds delicious and very esy.I will try it out on my family when they come over for outside parties we have alot them.
@brimia (6584)
• United States
10 Feb 07
That sounds really yummy. I love artichoke hearts.
1 person likes this